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andalusian stewed cabbage

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a Spanish side dish (about 6 servings), but you can also serve it over rice for a tasty vegetarian main dish (about 4 servings). Adding sherry vinegar toward the end of the cooking process gives it a little spiked touch. Sherry vinegar can be difficult to find. It's more rounded in flavor than regular wine vinegars, tasting somewhere between a white wine and a red wine vinegar, but it's much less salty and intense than balsamic. Substitutes for sherry vinegar are (in order): rice wine vinegar, champagne vinegar, white wine vinegar, red wine vinegar.

yield 4 to 6
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For andalusian stewed cabbage

  • 2 Tbsp
    olive oil
  • 1 md
    spanish onion, chopped
  • 2 to 4 clove
    garlic, minced (to taste)
  • 1 md
    red bell pepper, diced
  • 6 c
    chopped cabbage (1 1/2 pound small head of cabbage)
  • 1 sm
    dried red chili pepper, chopped
  • 1/2 tsp
    granulated sugar
  • 28 oz
    can diced tomatoes, in juice (undrained)
  • salt, to taste
  • 1 tsp
    paprika
  • 1 tsp
    smoked paprika (or 1 more tsp paprika if you don't have smoked paprika)
  • 1 Tbsp
    sherry vinegar
  • black pepper, to taste

How To Make andalusian stewed cabbage

  • 1
    Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about 5 minutes.
  • 2
    Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.
  • 3
    Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 minutes.
  • 4
    Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes.
  • 5
    Turn the heat to low, cover and simmer 30 minutes, stirring often.
  • 6
    Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day (and it will keep well for 4 to 5 days in the refrigerator if covered well).
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